Cuts

Sharp tools such as scissors, knives and appliances used for cutting and shredding are a common source of injury in the hospitality and tourism industry. Injuries may occur when using knives and appliances in kitchens, when opening boxes of supplies and in other similar activities.

Reducing the Risk

Reduce the risk of injury by following these guidelines:

• train and instruct workers to use, clean and sharpen power tools and knives safely
• when using a knife, always use a flat surface or cutting board on a firm surface
• hold the knife securely
• always cut away from the body
• wear protective equipment such as cut-resistant gloves and/or aprons when appropriate
• maintain knives in a clean and sharp working condition
• ensure slicing machines and butchers' steels for knife sharpening have hand guards
• keep all guards in place and ensure they are replaced after cleaning
• keep fingers away from any moving parts
• wear protective equipment such as leather or metal mesh gloves when using a power tool or other equipment
• use appliances and tools only for the purpose for which they are designed
• avoid placing knives near the edge of a table or with the blade facing outwards
• store knives separately on a suitable knife shelf, in a knife block or sheath or on a suitable strip mounted against the wall
• wash knives separately to other utensils or instruments
• when cleaning knives, direct the cutting edge away from the body and wipe with a cloth on the dull edge of the blade